Nothing beats a slow cooked dish that makes your mouth water from the sweet and smokey flavors wafting through your home all day. And when the flavors have soaked into your slowly cooked chicken and garbanzo beans and you can finally spoon the contents from your slow cooker and place them in a super healthy, simple home made wrap, you are basically giddy with joy. Pure bliss I tell you.
The fine people from Gourmet Nut sent me a nice goodie box filled with their trail mixes, power snacks and some pink and smoked sea salts to try. They also sent me some of their different spices/rubs to hang out with. We were more than eager to try out the Coffee Steak Rub on our T-Bones and I massaged my fillet Mignon with the Sweet and Smokey Steak Rub.
Mouth watering, sweet Heaven coming from our grill.
I was quickly addicted to the Sweet and Smokey rub and had to come up with a weekday dish other than steak which we only eat on rare occasion. So when I saw these tacos using smoked paprika over at Family Style Food I immediately knew what I had to do.
Crazy simple and insanely delicious, even picky eaters 2 and 4 loved these! You can easily make these vegetarian/vegan by omitting the chicken but I knew my little guys would be more willing to eat them with just a bit of chicken in them.
Gourmet Nut is going to give away a Set of their spices and flavored salts to not one but THREE lucky Simply Healthy Family readers!
Please visit Gourmet Nut and tell me which spices or salts are your fav and what you would make with them! This isn't mandatory but I am interested at all of the possibilities with their range of
salts and spices!
Flax seed Wraps
1/3 cup flax meal (ground flax seeds)
1/2 teaspoon baking powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
pinch of salt
2 tablespoons coconut oil, melted, plus more for greasing the pan
2 tablespoons water
- In a small bowl, mix together the flax meal, baking powder, onion powder, paprika and salt. Stir in coconut oil. Beat in the water and eggs until blended.
- Heat a small, non-stick sauté pan over medium heat. Add a bit of oil to lightly coat the pan. Pour in a small amount of the batter to just thinly coat the pan. Cook for 2-3 minutes until small bubbles form on the top and you can easily get a rubber spatula under the wrap.
- Carefully, flip the wrap over using a rubber spatula. Cook and additional minute. Remove from heat, repeat.
notes: I suggest making a big batch of these and refrigerating or freezing them. They will keep in the fridge for several days and can be used in place of tortillas or as a sandwich wrap.